Red-Braised Shanghainese Pork Belly

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork belly slowly braised in a sweet-savory soy and Shaoxing wine sauce, a hallmark of Shanghainese home cooking. This Chinese-inspired pork recipe, ready in about 135 minutes, pairs pork belly, ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 4 Chinese cuisine 550 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

600 g, cut into 2-inch cubes pork belly
30 g, sliced ginger
3 stalks, cut into 3-inch pieces scallions
4 tbsp Shaoxing wine
3 tbsp light soy sauce
1 tbsp dark soy sauce
25 g rock sugar
400 ml water
2 tbsp vegetable oil
2 whole pieces star anise
1, 2-inch piece cinnamon stick
to taste salt

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 600 g pork belly cubes and sear for 5-6 minutes until all sides are golden brown and fat begins to render.
Step 2: Add 30 g sliced ginger, 3 scallion pieces, 2 star anise, and 1 cinnamon stick to the pot, stirring for 1 minute until fragrant.
Step 3: Pour in 4 tbsp Shaoxing wine, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, and 400 ml water. Add 25 g rock sugar and stir gently to dissolve.
Step 4: Bring the mixture to a boil, then reduce heat to low and cover partially. Simmer gently for 1.5 to 2 hours until the pork is tender and the sauce has thickened to a glossy glaze.
Step 5: Season with salt to taste, discard the aromatics, and serve the pork belly chunks with steamed white rice for a rich and warming meal.